Squash Soup (silken tofu version)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 157.9
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 121.6 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.7 g
- Protein: 5.7 g
View full nutritional breakdown of Squash Soup (silken tofu version) calories by ingredient
Number of Servings: 6
Ingredients
-
2 acorn squash*, cooked (baked or microwaved)
*could use other orange squash
oil
1 onion
1T ginger root, whole slices (remove before blending)
1t thyme
pinch nutmeg
dash paprika (NO pepper)
salt
3c water
1 pkg mori-nu xtra firm silken tofu
Tips
The tofu may look curdled if frozen. Simply blend to smooth the soup.
Directions
Fry onions and spices in olive oil. Add to squash and add water, heat. Remove ginger root. Process with tofu in a blender until smooth. Reheat if necessary.
To microwave 2 acorn squash: wrap halves in plastic wrap and microwave on high 13-16 minutes, turning every 5 minutes. Let stand 6 minutes.
Serving Size: 1/6 recipe
Number of Servings: 6
Recipe submitted by SparkPeople user DONNAGENZMER.
To microwave 2 acorn squash: wrap halves in plastic wrap and microwave on high 13-16 minutes, turning every 5 minutes. Let stand 6 minutes.
Serving Size: 1/6 recipe
Number of Servings: 6
Recipe submitted by SparkPeople user DONNAGENZMER.